Tag Archives: tart

Zucchini Carrot Ricotta-Pesto Tart #2

Zucchini carrot ricotta pesto tartHappy First Fiesta Friday anniversary! We had neighbours over last night, and thought this might be a good choice to start a light vegetarian dinner. Having Italians over can be daunting, especially when they are excellent cooks and can argue at length about spaghetti widths, aubergine varieties and other such critical culinary points. Making this tart again might work, we thought, and it is also my contribution to the First Fiesta Friday anniversary. Fiesta Friday is like a really interesting weekly neighbourhood dinner, with some familar faces and some new. Each week I am inspired, impressed and grateful for all the wonderful ideas, recipes and writing, so thanks so much! Special thanks to our lovely FF52 co-hosts: Angie@The Novice Gardener, Hilda @Along The Grapevine and Julianna @Foodie On Board.

Zucchini Carrot Ricotta-Pesto Rose Tart
(Initially inspired by Conversation Pieces: Zucchini Carrot Rose Tart)

One package ready-made puff pastry
3 zucchini
3 carrots
130 grammes fresh pesto, about 4 tbs
250 grammes ricotta, about 4 tbs
Salt, pepper

Roll out your dough into a pie dish. (Here it came with carta al forno, baking paper.) Slice the zucchini and carrots lengthwise into long thin strips, with a potato peeler or a mandolin. (This task is much easier when you have a patient husband who is handy in the kitchen..)
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Mix pesto and ricotta, half of each, with a little salt and pepper. Spread some ricotta-pesto mix on the strips of carrot and zucchini. Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.) This is finicky, but the rolls held together well. Alternate carrot and zucchini, rolling until you have a good sized roll. Lift it carefully over onto pastry, and add last strips to fill the dish. Tuck the pastry edges over. If you have extra pesto-ricotta, feel free to spoon it into the crevices.
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Bake at 200C until it looks done. Time and temperature depends on your pastry and oven, last time 20 min at 180 was enough but this time it took 35-40 min and I increased he temperature. Slice into wedges and enjoy. Enjoy! We did! And our dinner with the neighbours went well, I think. They are really nice, forgiving of our gaps on speaking Italian, and we laughed a lot.

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Asparagus tart with smoked salmon, basil and blue cheese

imageAsparagus tart with smoked salmon, basil and blue cheese

It is great having visitors, and in Rome we get many. Friends need a map, and a steady supply of prosecco/wine/limoncello/amaro, that is easy. Relatives coming with children, that is something else. They will ruthlessly rummage though your fridge and cupboards, looking for ketchup/hot dogs/juice/Nutella (insert various items we do not have.) So I am tidying up the fridge to make room for child-friendly food and large bits of watermelon, while looking forward to touring gelaterias and finally watching “Frozen” with my nieces. I bringing this to The Novice Gardeners Fiesta Friday 22, with apologies for being late, and am off to browse the gorgeous dishes there next.

1 plain tart base (of course it is far better if you make your own, but in World Cup month I feel justified in taking a short cut, and bought pasta sfoglia, puff pastry)

200 gr smoked salmon
1 bunch of green asparagus (about 500 gr)
Handful of fresh basil
4 eggs
Pinch of black pepper
50 ml milk
100 gr blue cheese (or plain cheese if you prefer)
50 gr hard cheese (I used pecorino stagionato)

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Pre-heat your oven to 190C. Press out or roll out tart base in a 25 cm tin. If you have a loose bottomed one, super. Pre-bake base for ten minutes. I pricked the base several times with a fork so ii would not puff up too much. Best to trim extra overhanging pastry after this first bake, as pastry will shrink during baking, though I generally forget that!

Wash the asparagus, and cut it into 3-4 cm pieces, saving some tops to decorate the tart. Not too large pieces, as you want them to cook through. Dice the smoked salmon. Crumble the blue cheese. Take the half-baked base out of the oven. Distribute asparagus and smoked salmon on pastry base, crumble over blue cheese and fresh basil. Beat eggs and milk, add pepper, and pour this over asparagus and salmon. Crumble hard cheese on top.

Bake at 190C for 45 minutes until firm and nicely golden.

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Notes: This was concocted to use up blue cheese, left over from pasta with fresh figs, blue cheese, pancetta and basil. I wondered if it would be a bit odd with the smoked salmon, but it was very nice, and was good cold for lunch the next day too.

PS I confess, we broke down and just bought a small second fridge. I had been saving up for a romantic sixth anniversary weekend away, but between the World Cup and a deadline for my husband, that was not possible. So I ordered a fridge. Hopefully it arrives before the next guests do.

Zucchini Carrot Ricotta-Pesto Rose Tart

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Tuesdays chez nous are TV night: our friend comes over, we chat and catch up over a glass of wine, and watch a couple TV show episodes together while having a sofa-based dinner.  The meal needs to be fork-only edible, quick to make, somewhat healthy and of course: delicious. I had seen a lovely tart at Conversation Pieces: Zucchini Carrot Rose Tart and was so impressed. That one was so beautiful! Here I added a pesto-ricotta layer, which may detract slightly from the appearance but was really tasty with the zucchini. It so nice to get inspiration from the many talented people sharing recipes and ideas – many thanks to you all!

Zucchini Carrot Ricotta-Pesto Rose Tart
(Inspired by Conversation Pieces: Zucchini Carrot Rose Tart)

One package ready-made puff pastry
3 zucchini
3 carrots
4 tbs fresh pesto
4 tbs ricotta
Salt, pepper

Roll out your dough into a pie dish. (Here it came with carta al forno, baking paper.)  Slice the zucchini and carrots lengthwise into long thin strips, with a potato peeler or a mandolin. (This task is much easier when you have a patient husband who is handy in the kitchen..)

imageMix pesto and ricotta, half of each, with a little salt and pepper. Spread some ricotta-pesto mix on the strips of carrot and zucchini. Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.)

imageThis is finicky, but the rolls held together well. Alternate carrot and zucchini, rolling until you have a good sized roll. Lift it carefully over onto pastry, and add last strips to fill the dish. Tuck the pastry edges over.
Zucchini carrot rose tart wiBake at 180C until it looks done. Twenty minutes or so? Slice into wedges and enjoy. We did!

zucchini tart